Literature DB >> 18855732

Antimicrobial and antiviral activity of hydrolysable tannins.

Pietro Buzzini1, Panagiotis Arapitsas, Marta Goretti, Eva Branda, Benedetta Turchetti, Patrizia Pinelli, F Ieri, Annalisa Romani.   

Abstract

Hydrolysable tannins (HTs), secondary metabolites widely distributed in the plant kingdom, are generally multiple esters of gallic acid with glucose. HTs have been shown to be effective antagonists against viruses, bacteria and eukaryotic microorganisms. The present review examines the antimicrobial and antiviral activity of HTs, the mechanism(s) of action, and some structure-activity relationships.

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Year:  2008        PMID： 18855732     DOI： 10.2174/138955708786140990

Source DB:  PubMed          Journal:  Mini Rev Med Chem        ISSN： 1389-5575            Impact factor:   3.862


  52 in total

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4.  Characterisation of Sorbus domestica L. Bark, Fruits and Seeds: Nutrient Composition and Antioxidant Activity.

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Authors:  Bonjin Koo; Charles Martin Nyachoti
Journal:  J Anim Sci       Date:  2019-05-30       Impact factor: 3.159

6.  Identification of hydrolyzable tannins (punicalagin, punicalin and geraniin) as novel inhibitors of hepatitis B virus covalently closed circular DNA.

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Journal:  Antiviral Res       Date:  2016-08-31       Impact factor: 5.970

7.  Nitraria schoberi L. hairy root culture as a source of compounds with antiviral activity against influenza virus subtypes А(H5N1) and А(H3N2).

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8.  A plant-derived hydrolysable tannin inhibits CFTR chloride channel: a potential treatment of diarrhea.

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Authors:  Halil Murat Sen; Adile Ozkan; Mustafa Guven; Tarık Akman; Adem Bozkurt Aras; Ibrahim Sehitoglu; Hasan Alacam; Coskun Silan; Murat Cosar; Handan Isın Ozisik Karaman
Journal:  Inflammation       Date:  2015-08       Impact factor: 4.092

10.  Inhibition of Shewanella spp. growth by Syzygium australe and Syzygium luehmannii extracts: natural methods for the prevention of fish spoilage.

Authors:  Shweta Murhekar; Mitchell Henry Wright; Anthony Carlson Greene; Jeremy Colin Brownlie; Ian Edwin Cock
Journal:  J Food Sci Technol       Date:  2017-08-22       Impact factor: 2.701
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